Sugar Free Pumpkin Treats
Fall is the season for pumpkin spiced latte's, pumpkin pie, pumpkin soup, pumpkin pancakes, and even pumpkin beer. Am I sounding like Forest Gump's friend rambling off shrimp stew?
Fall is also a season for allergies, colds, flu, and other virus' we shall not name; so sugar is something you might want to consider eliminating or minimizing to boost your immune system.
Below are some tasty and fun ideas to consider for your festive Fall season. You can enjoy the benefit and flavor of pumpkin without the damaging affects of sugar.
Sweet n' Spicy Pumpkin Power Balls
These are great protein snacks to carry with you when you are out and about shopping or running errands and those little cravings sneak in. This provides the perfect sweet with a little cayenne kick. This will be great to have if you need a boost of energy!
2 cups oats
1/2 cup pumpkin puree
1/4 cup sunflower butter
1/4 cup chia seeds
1/4 cup pumpkin seeds (out of the shell)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup Dark Maple Syrup
Salt to taste
Dash of cayenne
100% cocao nibs (optional)
Place your oats on a baking sheet and roast at 350 for 15 mins or until brown. Add all ingredients into a food processor and mix well. Scoop mixture into balls and store in freezer or refrigerator.
Pumpkin Pie: Sugar Free, Gluten Free, and Keto Friendly
1 Almond flour pie crust
1 15 oz Pumpkin Pie Puree
1/2 cup Coconut Cream
2 Large eggs
2 tsp Pumpkin Spice
1/4 tsp Sea Salt
1 tsp Vanilla Extract
1/4 cup Dark 100% Maple Syrup (may add 3/4 cup of erythritol)
Make your almond flour crust. You will need to follow directions on your package. Mix all other ingredients. Pour in pie crust and tap on counter to get rid of any bubbles and allow mixture to evenly disperse. Bake for 40-45 minutes. Pie will still be slightly jiggly in the center and the crust nice a brown. Cool completely on counter and then refrigerate for 1 hour before serving.
Vegan Pumpkin Pudding
1 1/2 cups (15 oz) organic pumpkin puree
2 cups Non-Dairy milk of choice (almond, oat, Soy, coconut - I personally like Almond)
1/3 cup 100% Dark Maple Syrup
2 tablespoons ground flax seeds mixed in 4 tbsps water (corn starch alternative)
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tps allspice
1/2 tsp vanilla extract
In a small saucepan, put the water and flax seed mixture + maple syrup in and gently warm up. Slowly add the milk of choice in and stir constantly with a whisk. Then you'll add the pumpkin puree. Continuing to stir. Bring to a boil and then let simmer. Once thickened to a pudding consistency, remove from heat and add the cinnamon, nutmeg, allspice, and vanilla extract. Place into pudding dishes and refrigerate.
I'm sure you will find other creative ways to enjoy pumpkin this festive season!
Enjoy and Be well~